Cranberry Orange Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered/icing/confectioners sugar
1/2 teaspoon vanilla extract (optional)
1 1/2 cups all-purpose flour
1/2 cup cornstarch (or more flour)
1/2 teaspoon salt
1 tablespoon orange zest
1 heaping cup fresh cranberries, chopped

Beat the butter and sugar for 5-6 minutes before mixing in the vanilla.

Mix in the mixture of the flour, cornstarch, and salt before mixing in the orange zest and chopped cranberries.

Form the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat) lined baking sheet!

Bake in a preheated 350F/180C oven until the bottom just starts to brown, about 12 minutes, before removing from the oven and letting cool completely on the baking sheet.